1 broccoli, cut into florets
½ cauliflower, cut into florets
50g butter
1/3 cup plain flour
3 cups milk
1 teaspoon sea salt or per taste
3 cups cooked chicken, shredded
1 cup grated tasty cheese
Topping
1 cup fresh breadcrumbs
½ cup freshly grated parmesan
juice of 1 small lemon
Method
- Preheat the oven to 200°C.
- Butter the base of a 2.5 or 3L casserole dish or 6 individual dishes.
- Cook broccoli and cauliflower in a steamer or the microwave for 4-5 minutes until just tender and drain well.
- Melt butter over medium heat in a saucepan. Stir in flour and cook, stirring, for one minute. Gradually whisk in milk to prevent lumps forming; add salt (if using). Bring to the boil, keep stirring, until the sauce thickens.
- Stir chicken, cheese and vegetables into sauce. Spoon into prepared dishes.
- Combine breadcrumbs, parmesan, and lemon zest and juice in a small bowl. Sprinkle evenly over chicken mixture.
- Bake for 20 minutes until top is golden and crunchy.
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